Then add the potato, red peppers, tomatoes and garlic and stir through for a minute.
Pour in the stock and lemon juice, stir and cover with a lid to bring to boil. Turn the heat to medium and cook, covered with a lid, for 10 minutes.
Then add the zucchini and a little black pepper. Stir through and cook over low-medium heat for a further 10 minutes.
By this stage the potato should soften up and thicken the sauce. Uncover the pot and bring the heat back to medium-high for 2 minutes, stir through. Then, take off the heat and add freshly chopped parsley.